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SUBMITTED \/ Stu Smith<\/figcaption><\/figure>\n\n\n\n
In 2015, Smith sourced specialty chilli pepper seeds from the U.S. and bought some mixed boxes of Carolina reaper peppers, ghost peppers, scorpion peppers and a variety of exotic habaneros.<\/p>\n\n\n\n
\u201cTen years ago, there wasn\u2019t much of what we deem the super hots where you\u2019re above that millionth Scoville mark,\u201d he said. \u201cLooking back, that sparked a deep passion for growing peppers. I was taken aback by the beauty and variety of them.\u201d<\/p>\n\n\n\n
The pair received a beneficial grant for scaling up the business and started up the bigger farm in Cawston that now has 6,000 pepper plants of 60 different varietals growing on it.<\/p>\n\n\n\n
On site is an automated bottling line for packaging the hot sauces made almost entirely from ingredients grown on the farm. There’s a greenhouse, and a sea can freezer where the produce is stock piled to ensure the sauce is available all year round.<\/p>\n\n\n\n
\u201cA large portion of peppers we grow are super hots, but we also grow a lot of heritage peppers, like really cool authentic heritage Mexican peppers,\u201d Smith said. \u201cA lot of peppers are international, I\u2019m always trying new varieties. We have unknown varieties in the mid-heat range as well.\u201d<\/p>\n\n\n\n
Growing this many peppers is a huge job, and the pair grow them all from seed.<\/p>\n\n\n\n
\u201cThey\u2019re finicky in nature, but once you get the hang of it, it\u2019s good,\u201d Smith said. \u201cHaving a handle on how to grow them and get the most out of them is the trick.<\/p>\n\n\n\n
While pests like mice and other mammals stay away from the spicy fair, there are other challenges the farmers have to overcome.<\/p>\n\n\n\n
\u201cLast year, I over-planted the greenhouse and the density opened the door for aphids,\u201d Smith said. \u201cI was controlling them with natural sprays and ladybugs. We have wild space on the property to encourage habitat for beneficial insects.<\/p>\n\n\n\n
\u201cWe rotate our crops to keep bacterial and fungal diseases from setting in. The wind that constantly blows through Cawston blows pests away and keeps up air flow to reduce diseases.\u201d<\/p>\n\n\n\n
When the couple isn\u2019t farming or saucing, they are out selling the product and having fun with customers at various farmers’ markets and festivals in the region. They just returned from the South Caribou Garlic Festival, are regulars at the Penticton Farmers’ Market, and have a booth in Revelstoke.<\/p>\n\n\n\n
One of the most popular hot sauces is the one they call Bear Spray, while Grizzly Bear Spray is similar but even spicier and the hottest sauce they sell.<\/p>\n\n\n\n
\u201cPeople walk up to the booth and demand the hottest sauce but I won\u2019t give them Grizzly Bear Spray until they try the Bear Spray and we assess their life choices first,\u201d Smith said. \u201cHalf the people don\u2019t want to go past that point while the fire eaters are like \u2018bring me more.\u2019\u201d<\/p>\n\n\n\n
Smith said serving spicy food to the public taught him never to make assumptions based on appearances.<\/p>\n\n\n\n
\u201cYou get the guy covered in tattoos with bravado you\u2019d expect to be the fire eating dragon and has a taste of Bear Spray and crumples,\u201d he said. \u201cMeanwhile your spice loving grandma walks away with a bottle of Grizzly Bear Spray just happy she finally found something that gives her a kick.\u201d<\/p>\n\n\n\n